10 exam-style questions with answers and explanations, straight from our 1,030-question bank. Tap an answer to check yourself. When you're ready, take the scored version in the free practice test.
The CCA exam has 100 questions and runs 1 hours.
These 10 free CCA questions are organized by exam domain, so you can see how each part of the Certified Culinary Administrator blueprint is tested. Reveal the answer and explanation under each question.
A bistro's actual food-cost percentage rises from 29% to 33%. Over the same period, its theoretical food cost, calculated from standard recipes and actual menu-item sales, rises from 28.5% to 32.5%. Ingredient prices, selling prices, and recipes are unchanged. Which explanation best fits this pattern?
Correct answer: B - Guests are buying a larger share of items with higher food-cost percentages.
The dining room's monthly records show beginning food inventory of $18,000, net food purchases of $54,000, and ending food inventory of $22,000. Food costing $4,000 was transferred to the separately accounted banquet department, and $2,000 was used for employee meals charged to labor expense. Dining-room food sales were $160,000. With no other adjustments, what is the dining room's food-cost percentage?
Correct answer: B - 27.50%
During banquet preparation, sewage backs up through floor drains across the hotel's only production kitchen. Staff are moving through contaminated areas, and maintenance cannot promptly contain the backup. The jurisdiction has adopted the FDA Food Code. The administrator's immediate direction should be to:
Correct answer: B - Stop operations in the affected kitchen and notify the regulatory authority.
Two suppliers quote fish that meets the same quality specification. Supplier A charges $5.60 per purchased pound and averages a 70% usable yield; Supplier B charges $6.30 and averages a 90% usable yield. Cutting labor is identical, and trim has no recoverable value. Which supplier offers the lower cost per usable pound, and what is that cost?
Correct answer: A - Supplier B at $7.00 per usable pound.
A nonexempt cook at a privately owned hotel stays late to complete assigned banquet preparation. The chef knows the work is being done, but the cook did not obtain the required advance approval for overtime. The extra work takes the cook beyond 40 hours in the workweek. Under the Fair Labor Standards Act, how must the hotel handle those hours?
Correct answer: A - Pay all hours worked, including earned overtime; address the approval violation separately.
Before receiving a job offer from an ADA-covered hotel, a cook applicant discloses a mobility disability and requests an available cart for moving supplies during the practical hiring assessment. Using the cart would allow the applicant to demonstrate the required work without creating a safety problem or significant expense. Which assessment approach is permissible?
Correct answer: D - Evaluate performance of the essential duties using the cart.
An experienced sous-chef is responsible for weekly inventory reconciliation and has clear deadlines and reporting requirements. However, every routine correction to a verified receiving entry requires the traveling executive chef's approval. Completed reconciliations repeatedly wait several days for that approval. Which change would correct the delegation problem?
Correct answer: C - Grant authority for defined routine corrections, with exceptions referred to the executive chef.
Menu engineering identifies a braised-beef entree as a high-volume seller with a below-average contribution margin per portion compared with other entrees. Guests consistently praise the dish, and its preparation requires no more labor than comparable entrees. The chef wants to increase contribution per portion while keeping this popular item. Which recommendation supports that objective?
Correct answer: A - Test a modest price increase and monitor its effect on unit sales and total contribution.
A hotel can purchase one of two dishmachines. Both meet its operating requirements, have eight-year useful lives, and carry comparable risk. Machine A costs $60,000, has a two-year payback, and a net present value of $24,000. Machine B costs $90,000, has a three-year payback, and a net present value of $31,000. The $95,000 capital budget can fund either. Both analyses use the same required return and include all relevant cash flows. Which choice maximizes financial value?
Correct answer: D - Machine B, because it has the greater net present value.
Two consecutive guest surveys use the standard Net Promoter Score method and both report a score of +30. However, the proportion of respondents classified as detractors increases from 20% to 30%. What must also have changed?
Correct answer: C - The proportion of promoters increased by 10 percentage points.
The full bank has 1,020 more CCA questions with explanations.
Continue in the free practice test →
View plans